Search Results (3,436 found)
cooking.nytimes.com
The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold over when you lift them with a spatula or beaters If the meringue is too stiff, the cake will not maintain its height once baked You should be able to pour the batter into the pan
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A four layer cake, filled with lemon curd and covered with lemon frosting.
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Topped with tangy lemon cream, this classic pound cake is dotted with fresh blueberries within.
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This gooey cake could give your mall-kiosk cinnamon roll a run for its money.
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In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
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An almond and brown sugar streusel provides a center layer and topping for this luxurious coffee cake. A sweet orange glaze is the final touch.
cooking.nytimes.com
There is very little that needs to be said about a chocolate mousse cake This one lives up to its name It is gloriously intense
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This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!
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The solution to baking for 20 is to stick with easy desserts like this moist buttermilk cake, which can be made a day in advance.
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This is a moist pound cake that is baked in a Bundt pan. This is a recipe the whole family loves. It's always a hit!
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An olive oil loaf is nicely spiced with Chinese five-spice and orange zest in this delightful cake recipe that is a perfect light dessert.
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Gluten-free apple cake with flax seed is topped with a homemade caramel sauce creating a moist and delicious dessert the whole family will love.